Fork-and-Knife Roasted Vegetables Recipe

Name: Fork-and-Knife Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small acorn squash, 1 small kabocha, or 1 red kuri squash (skin left on), cut into 3-inch wedges (3 lb.); 1 small head cauliflower, separated into large florets (1 lb.); 24 cremini or button mushrooms (12 oz.); 8 oz. Brussels sprouts, halved; 2 small onions, cut into quarters, stem ends left intact; 1/2 cup olive oil, divided; 4 tsp. honey; 2 tsp. white balsamic vinegar; 2 cloves garlic, minced (2 tsp.); 1 tsp. spicy seasoning mix, such as barbecue rub or Cajun seasoning

Servings: persons

1
Preheat oven to 350F; line two baking sheets with parchment paper or coat with cooking spray.
2
Toss together squash, cauliflower, mushrooms, Brussels sprouts, and onions with 1/4 cup oil.
3
Spread on prepared baking sheets, and roast 10 to 15 minutes, or until vegetables begin to brown.
4
Flip vegetables with tongs, and roast 10 to 15 minutes more.
5
Stir together remaining 1/4 cup oil, honey, vinegar, and garlic.
6
Remove baking sheets from oven.
7
Flip vegetables, and daub with honey mixture, sprinkle with seasoning mix, and season with salt and pepper, if desired.
8
Return vegetables to oven, and roast 5 minutes.
9
Flip vegetables once more, daub with honey mixture, and sprinkle with seasoning mix.
10
Roast 5 minutes more, or until glistening and browned.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small acorn squash, 1 small kabocha, or 1 red kuri squash (skin left on), cut into 3-inch wedges (3 lb.), 1 small head cauliflower, separated into large florets (1 lb.), 24 cremini or button mushrooms (12 oz.), 8 oz. Brussels sprouts, halved, and more.

Yes, Fork-and-Knife Roasted Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fork-and-Knife Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions